let’s start well: the starters
steamed prawns on bean velvety mousse
baked scallops in the shell perfumed with amaretto and cognac
grilled prawn sticks with pineapple and cherry tomato pearls
aubergine rolls stuffed with swordfish meat and mint
surf and turf oven-baked courgettes 
mint pea creme with sesame seeds and cherry tomatoes
soft cheese mini meat-balls perfumed with poppy on a walnut sauce
bologna rolls with ricotta cheese and minced walnuts

first class: pasta and soups
pappardelle with chopped squids and minced pistachio
creamy fresh gnocchetti with giant clams
bronze-died paccheri sautéed with king prawns and French beans
sesame oil thin noodles with Norwegian smoked salmon 
durum-wheat vermicelli with white Bolognese sauce and small dices of Roman aubergine
Gragnano short tube-shaped pasta in Sicilian pesto coulis
egg garganelli sautéed with yellow pumpkin segments and Norcia bacon
spicy curry cous cous with chopped vegetables and meat or fish morsels

the main dish: meat or fish
oven-baked monkfish with small new potatoes and cherry tomatoes
thyme or orange-perfumed fish soup with warm croutons
au gratin mussels clothed in breadcrumbs, morsels of cherry tomato and mozzarella cheese  
gilthead sea bream fillets in new potatoes pastry
meat-loaf perfumed with orange and brandy
blanquette-style veal morsels with yoke
beef cubes in Tropea onion cream and Rosso di Montalcino broth
chopped chicken in coconut milk perfumed with saffron and apple

the right companion: the side dishes
Sicilian salad with fennel, orange and black olives fall
sautéed aubergines with wild fennel and Calabria tomato
Roman courgettes in mint and sultana
Tropea spring onions sautéed with thyme and raisins
caramelized yellow pumpkin and carrots melange
sweet spinach small leaves with Sardinian ewe’s milk cheese

dulcis in fundo: desserts and fruit
shot glasses filled with honey ricotta cheese
tiramisù with bitter cocoa
orange creme crepes with crumbled Sardinian almond biscuits
milefeuille with Marsala caramelized apples
thin sliced season fruit in balsamic vinegar
chopped fresh fruit in warm chocolate fondue